Bruschetta Platter Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine tomato, basil, and red onion in a small mixing bowl; stir well. Season with freshly ground black pepper. Set aside.
• Arrange bread on a baking sheet. Place in oven, and bake until well toasted, approximately 5 minutes.
• Remove bread from oven, and transfer to a large serving platter. Let bread cool 3 to 5 minutes. Rub garlic into the top of each slice of toast; the toast should glisten with the garlic. Spoon the tomato mixture generously onto each slice, and serve.

Steps:

• Grill your baguette slices on a griddle pan / regular pan without any oil. When still warm, rub the garlic clove on each slice and top with a little extra-virgin Olive oil. Bruschetta with tomato & basil : Roll the basil leaves together into a cigar shape and finely slice. Combine basil, tomatoes, cider vinegar, and olive oil and generously pile onto your bread. Season with salt and pepper. Top your slices of bread just before serving (as the bread tends to go soggy otherwise). Bruschetta with mushroom & thyme: Pour the olive oil in a small pan and add the chopped garlic. Once they start to sizzle slightly, add mushrooms and thyme. Wait for the mushrooms to cook down, making sure that they still have a bite to them. Season with salt and pepper and let it cool slightly. Pile onto your bread just before serving. Bruschetta with olive-caper tapenade: Coarsely blend all the above ingredients in a blender or food processor. Generously slather onto the bread just before you serve. Bruschetta with oven-dried tomatoes: Slice the tomatoes and season with salt and pepper. Pile this on your bread just before serving.

Steps:

• In a small skillet, heat the oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden). Pour the garlic and oil into a mixing bowl and allow to cool slightly.
• Add the red and yellow tomatoes, balsamic and basil to the bowl. Sprinkle with salt and pepper. Toss to combine, and then taste and add more basil if needed, and more salt if needed (don't over salt, though!) Cover and refrigerate for an hour or two if you have the time.
• Cut the baguette into diagonal slices to allow for the most surface area possible. Melt 4 tablespoons of the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook until golden brown on both sides. Repeat with the remaining 4 tablespoons butter and the other half of the bread.
• To serve, give the tomato mixture a final stir, and then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.